Starfood Scout:
The lamb top round, as minced tartar mixed with olive oil baked fennel, lemon zest and vinegar boiled shallots. Served with an emulsion of ramsons, sour dough croutons, small greens and raw shavings of radish and fennel
Starfood Scout:
Lamb brisket, baked Sous Vide with lemon, garlic, thyme and black olives. Served in thin slices on a shoot salad with poached Sanda egg, crisp deep fried brisket and a Champagne vinaigrette with Arbequina oil.
Starfood Scout:
Souschef Martin Steen in action
Starfood Scout:
Lamb sweetbreads, crisp fried in butter. Served with pickled white AAA asparagus from Germany, butter fried sand leeks, roasted hazelnuts in caramelized butter and 30 months old Svecia cheese from Sivan in Vara.
Starfood Scout:
Lamb sirloin, fried on the coat in cast iron 56 °C. Served with a cream of cauliflower, sautéed spinach, baked beets, spring carrots, salt baked onions and a cider vinegar mustard jus.
Starfood Scout:
Lamb neck, braised with lamb stock, white wine, rosemary and garlic. Served with a cream of corn, point cabbage, roasted new potatoes, grated summer truffles and a corn Velouté with white wine.
Starfood Scout:
Blade and leg of lamb, as creamy mousseline sausage with garlic and herbs. Served with smoked peppers and shallots in a warm Sherry vinaigrette, blackend beans and an anchovy emulsion.
Starfood Scout:
Goat´s milk, served with rosemary cake, pickled apricots, wood sorrel and creamy vanilla ice cream.